Cheese and cream cake with strawberries

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 1
  • 1 Baking mix (425 g) for cheese cream cake
  • 100 g soft butter or margarine
  • 3 Eggs (size M)
  • 1 1/2 (90 g) bags of pistachio kernels
  • 2 (200 g each) Cup of whipped cream
  • 500 g Low-fat curd
  • 6 sheets white gelatine
  • 1 jar(s) (425 ml; separation weight: 250 g) Peaches
  • 500 g Strawberries

Directions

  1. 1

    Place the baking mix, fat and eggs in a bowl and mix with the whisk of the hand mixer at the highest setting for approx. 3 minutes to a smooth dough. Line the bottom of a springform pan (26 cm Ø) with baking paper.

  2. 2

    Fill the dough into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 ° C / gas: level 2) for 25-30 minutes. Loosen the rim of the springform pan and let the base cool on a cake rack.

  3. 3

    Tuna fish to pieces. Mix the pasta, rocket, basil, tuna, capers and vinaigrette, leave to stand for about 5 minutes and serve

  4. 4

    Stir in quark and finally fold in cream and pistachios, except for one tablespoon. Spread half of the mixture on the lower cake base. Cover with the second cake base and spread the remaining quark mixture on top.

  5. 5

    Smooth and put the cake in a cool place for about 1 hour. Soak the gelatine. Puree peaches and juice. Squeeze the gelatine, dissolve and stir into the peach puree. Pour evenly onto the cake and refrigerate for at least 1 hour to set.

  6. 6

    Wash the strawberries, put one strawberry aside, clean the remaining strawberries and cut them into slices. Use a knife to remove the cake from the edge of the cake and lift it onto a cake plate. Place the strawberry slices on the cake in a flower shape.

  7. 7

    Place the whole strawberry in the middle of the cake. Serve sprinkled with the remaining pistachios. Makes about 12 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake